Description
A simple, moist cake made with ricotta cheese and fresh lemon flavor.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup whole milk ricotta cheese
- 1/4 cup milk
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the sugar and butter until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the ricotta cheese, milk, lemon zest, and lemon juice until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is smooth. Do not overmix.
- Pour the batter into the prepared cake pan.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
- For extra lemon flavor, you can add a simple lemon glaze made from powdered sugar and lemon juice.
- This cake keeps well covered at room temperature for up to three days.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25
- Sodium: 150
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 7
- Cholesterol: 60
Keywords: lemon ricotta cake, ricotta cake, moist cake, lemon dessert, easy cake